What can I do with fresh vegetables from my garden?

Likewise, almost all vegetables can be frozen: corn, broccoli, okra, cauliflower, peas, beans, zucchini, carrots, and even tomatoes. Freezing is my preferred way of preserving excess vegetables. It’s super easy and the veggies taste almost as good as fresh.

How do you use garden vegetables?

Think zucchini boats, summer pasta, and an easy sheet-pan dinner!

1. Rigatoni with Summer Vegetables.
2. Roasted Veggie Cast-Iron Pizza.
3. Chili-Stuffed Zucchini Boats.
4. Pasta with Zucchini Pesto.
5. Sheet-Pan Ranch Pork and Veggies.
6. Eggplant Lasagna Rollups.
7. Grilled Chicken with Zucchini Noodles.

What can I cook from my garden?

Make Your Mouth Water: 31 Amazing Garden Vegetable Recipes

1. Garden Vegetable Pie.
2. Fried Green Tomatoes and Sriracha Ranch.
3. Creamy Garden Chowder.
4. Simple Garlic Green Beans.
5. Morning Veggie Scones.
6. Meat Sauce Zucchini Cups.
7. Roasted Vegetable Soup.
8. Garden Strudel.

How do you use garden produce?

1. Add to Soups or Sauces. Use up this produce: Kale, spinach, chard, garlic, peppers, onions, carrots, celery, peas, potatoes, sweet potatoes, squash.
2. Freeze Them.
3. Clean with Them.
4. Make a Loaded Frittata.
5. Slow Cook a Sauce.
6. Fold into a Savory Skillet Cake.
7. Sneak Them into Desserts.

Can you freeze fresh vegetables?

Buy fresh veggies, then freeze them yourself to preserve the nutrients. Here’s what you need to know: You can freeze almost anything. The best vegetables to consider are corn, peas, broccoli, cauliflower, carrots, green beans, squash and winter greens such as spinach, kale, chard and collards.

How do you store fresh vegetables long term?

There are three combinations for long-term storage:

1. Cool and dry (50-60°F and 60% relative humidity)
2. Cold and dry (32-40°F and 65% relative humidity)
3. Cold and moist (32-40°F and 95% relative humidity)

How do I sell extra produce?

Here are some of the main places to sell your produce:

1. Restaurants. When it comes to restaurants, look for places that have alternating menus or daily specials.
2. Farmers Markets. Farmers markets are a great way to sell your homegrown produce.
3. Your Own Produce Stand.
4. Selling to Another Produce Stand.
5. CSA.

How do you cook garden?

BEGINNER’S GUIDE TO COOKING FROM THE GARDEN

1. Grow the things your family regularly eat, but also learn to eat the things that grow well in your climate/ seasons.
2. Embrace seasonal eating with recipes and substitutions.
3. Meal plan in a way that is adaptable for harvests.

How do you use vegetables before they go bad?

A smart way to use up leftover produce is to make a vegetable broth. Toss any veggies or scraps that haven’t yet gone bad into a pot on the stove, fill with water, season to taste and let simmer for an hour. This works best with root veggies like celery, carrots, potatoes and onions.

What do you do with produce that’s about to go bad?

What to Do with Produce That’s About to Go Bad

• Use It — or Lose It. Produce bin looking tired and sad?
• Rescue Tomatoes in the Oven.
• Ward Off Wilting Greens.
• Rally Your Root Veggies.
• Edge Out Sad Eggplant.
• Cook Down Your Berries.
• Stall Citrus in the Freezer.
• Don’t Bake Another Banana Bread.

What are the best vegetable recipes?

1. Carrots with Spiced Yogurt Toss 8 bunches (2 1/2 pounds, trimmed) baby carrots with 2 tablespoons olive oil, 3 sliced shallots, 1 teaspoon chopped thyme, and salt and pepper. Roast at 425 degrees F, 20 minutes. Stir 1/4 cup Greek yogurt with 1 tablespoon each honey and olive oil; season with cayenne and salt.

What are some simple vegetarian meals?

A healthy vegetarian meal should consist of grains, fruits/veggies and some legumes and/or low fat dairy. Here are some examples: Vegetarian chili (tomatoes, beans) with cornbread (grain) Pasta (grains) tossed with veggies, beans, and topped with shredded parmesan cheese.

What is a vegetable recipe?

Directions Chop all the vegetables, as specified in the ingredient list. Preheat oven to 450 degrees F. Mix thyme, rosemary, basil (if using), garlic, olive oil, balsamic vinegar, salt, and pepper together in a bowl; set aside. Put the chopped vegetables in a large bowl, then pour the oil/vinegar/herb mixture over the vegetables.

What is a garden vegetable soup?

Garden Vegetable Soup is a delightful, healthy, low calorie soup that’s good for what ails ya! It’s chocked full of veggies like carrots, green beans, lima beans, corn, leeks, celery, red potatoes, tomatoes and mushrooms.